Re: Xxcarol's Sashimi Delight Aku or Ahi
  By: Ben Collver to All on Sun Apr 28 2024 10:35 am

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Xxcarol's Sashimi Delight - Aku Or Ahi
 >  Categories: Japanese, Seafood, Xxcarol
 >       Yield: 4 Servings
 > 
 >       1 lb Aku or ahi (tuna)
 >     1/2 c  Worstershire sauce (brown)
 >     1/2 c  Shoyu (soy sauce)
 >     1/4 ts Wasabi powder
 > 
 >   Now this is a simple and delicious mainstay in my home. What you need
 >   is really *fresh* fish. To tell if it is fresh enough, sniff it and
 >   if it smells more than faintly fishy, its too old for this dish. Make
 >   blackened fish of it in that case.
 > 
 >   What to do? Chop up that fish pretty and bite sized. Its also called
 >   Yellowfin or skipjack tuna. Keep it in an airtight container until
 >   just before serving, then add the sauce in dipping bowls to the side
 >   of the fish.
 > 
 >   Goes perfectly with short or medium grain 'sticky rice' (regular rice
 >   made to not be fluffy, but stick together so easier eaten with
 >   chopsticks) and plain vegetables such as green beans, Bok Choy
 >   cabbage, or sliced fresh cucumber pieces. Add a few rice crackers and
 >   all is set.
 > 
 >   For dessert, consider slices of pear or fresh peach.
 > 
 >   Nutritional notes: High in sodium due to the sauces, but low in fat
 >   and calories. Suitable for diabetics.
 > 
 >   Recipe by Carol Shenkenberger
 > 
 >   From the kitchen of: xxcarol
 > 
 >   Recipe FROM: <https://web.archive.org/web/20170328105908/
 >   http://recfoodcooking.org/sigs/cshenk/
 >   Sashimi Delight - Aku or ahi.html>
 > 
 > MMMMM

Grin, we still do that.  I can get fresh enough Tuna for it a Harris Teeters. 
It's frozen on the bot then commercially frozen to kill paracites.

    xxcarol
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